My Aunt Jerre won THIRD PLACE with this recipe in the St. Louis Slow Cooker Cook Off in the past couple months! We are proud, proud, proud!
This was very good. I did make a few changes. My husband, a Chef, said you should use loin and not tenderloin. I used a loin roast and was perfect. I added cumin, coriander, a dark beer (fat tire, my favorite), and a spoon full of peanut butter. Sounds strange, but you only want enough fot the nutty flavor, helps bring out the flavors of the beans. Added hot sauce too. Severed over lime flavor chips, toped with black sour cream, cheese and black olives. To me, it was almost a gormet natchos not a chili, but the word chili is different in every place. I think I would take the lid off for an hour, to much liquid or add a little less broth, or even less beer, can always drink what you don't use, right.
Read MoreI followed the recipe exactly and it was rather bland and watery, more like soup than chili. I then started adding other ingredients. For flavor and to thicken, I added one small can of tomato paste, half a bottle of beer, half cup brown sugar, and 1/4 cup jalapeno slices. I probably will not make this recipe again.
Read MoreThis was very good. I did make a few changes. My husband, a Chef, said you should use loin and not tenderloin. I used a loin roast and was perfect. I added cumin, coriander, a dark beer (fat tire, my favorite), and a spoon full of peanut butter. Sounds strange, but you only want enough fot the nutty flavor, helps bring out the flavors of the beans. Added hot sauce too. Severed over lime flavor chips, toped with black sour cream, cheese and black olives. To me, it was almost a gormet natchos not a chili, but the word chili is different in every place. I think I would take the lid off for an hour, to much liquid or add a little less broth, or even less beer, can always drink what you don't use, right.
Yes! My Auntie Jerre's! I love it made it several times. Last time, I added a bottle of beer, green chilies and then hot sauce at the end. Nice versatile recipe. She knows cooking...
I had some pork stew meat that I bought on clearance that I used in this recipe instead of a pork tenderloin (I am a mom on a very tight budget!). I did double the meat in this recipe only because I had two 1 1/2 pound packages that I needed to use. I tossed the stew meat with a little flour and the spices, then quickly browned the meat in a little EVOO before adding it to the crockpot. The recipe didn't specify which kind of salsa to use so I used salsa verde. This is cooking away right now--smells amazing. I'll update my review once we've had a chance to eat it. EDITED: VERY good. I liked this quite a bit. Next time, I think I'll add more red pepper and add a little more spices, maybe some fresh garlic, too.
A very different recipe for chili. A nice change. Make sure you don't add more chicken broth than the recipe calls for. Also, don't drain the black beans.
Love this recipe. I made it with "Smokin' Hot" Cilantro salsa and it was quite tasty. Please note, the nutrition information on the side looks to me to be off considerably. Based on the ingredients and 8 serving portions, I calculate it closer to 400 calories per serving rather than the 644 shown on the nutrition information. Do your own math!
This was very good. I used a pork roast instead of tenderloin to save money. I added 1 can of mild green chilis and adobo seasoning. Served over chips with sour cream.
I thought this was great. I also added green chilies like others recommended. Though I did serve this over a cilantro lime rice. The combo was really good.
This was delicious! Healthy and very good. I added 1/2 bottle of beer, minced garlic and a bay leaf. Delish! Very hearty and filling, as well. A keeper, for sure.
I used the recipe as inspiration for the ingredients I had on hand and it is super tasty. (My changes - generous amounts of mexican seasoning blend, and chili powder. A whooole lotta garlic, big fat cloves sliced up. Pinto beans with jalapenos. Fire roasted tomatoes with adobo seasoning. Chopped fresh pasilla pepper as well as the red pepper. Fresh chopped serrano peppers.) Will definitely do this again.
Tried this today and it was simple and very good. I will definitly make again. I served it with a little sour cream and jalapenos and a splash of vinegar. I will have for lunch tomorrow in a whole wheat tortilla. yum.
Awesome recipe, I make something similar stove top but use ground turkey which my bf ask for all the time. So I thought this would be a hit, it really was! I followed the recipe exactly with two exceptions, I found it needed more chicken broth so I added that and we love corn in our chili so I added that :)) Delish! I also paired it with corn bread, very yummy. BF thinks he may be asking more of this vs. the stove top!
We LOVED this recipe! Never would've thought to use a pork roast for chili, but let me tell you, it worked out wonderfully. I didn't find any need to slice up the pork into strips; just put the roast in the crockpot whole and then you can easily shred the meat with a couple of forks before serving. Also, there's no need to use pork tenderloin. A less expensive cut of pork works well as the slow cooker will make it super tender. This is now known as "Piggy Chili" in our house; thanks for the post!
This is delicious!! I made it more or less according to the recipe - I rarely measure anything, especially when it comes to chili, soup, etc. I did use my own homemade salsa instead of commercial, because that's what was on hand, and added a bottle of Dos Equis Amber beer. It took no time to load the slow cooker. After ladling into my bowl, I topped it with ff sour cream - oh, so good!! Hubby used a Mexican blend of cheeses on his, and was "m'mming" all the way to the bottom of his bowl! He usually takes leftovers for his lunch, but I cooked something else for him so that I could have them to myself!!! This dish is now on my recipe rotation - thanks so much!
I love this recipe. I have made it numerous times. I do make a few changes though. I use one can black beans, one can light red kidney beans, one can dark red kidney beans (instead of three cans black beans...for variation). I also add in one can of corn and one can of diced tomatoes. My husband loves this and loves having leftovers for his lunch at work. I usually pair this with rolls, corn bread, and/or tortilla chips. I also love to add cheese and sour cream to my serving :-)
This was really a great recipe. Super easy to make. Didn't have black beans so I used 2 cans of pinto beans instead. Used a can of roasted tomatoes and a small can of green chilis instead of salsa. Delicious...
I followed the recipe exactly and it was rather bland and watery, more like soup than chili. I then started adding other ingredients. For flavor and to thicken, I added one small can of tomato paste, half a bottle of beer, half cup brown sugar, and 1/4 cup jalapeno slices. I probably will not make this recipe again.
Really liked this recipe. Next time I'm going to add a couple jalepanos for a kick.
My whole family loved this. We used a pork loin roast like mara840 suggested it was approx. 2 1/4 which probably gave a better meat to bean ratio. I cut it in half so it would cook faster and trimmed off the layer of fat on top. At the end I just shredded the meat with a fork. I took the lid off at the end like others suggested, but I don't think that was necessary. I added 2 cloves chopped garlic and a green pepper and extra onion and a can of green chilies because I had it on hand and it's healthy. I chopped the veggies pretty small too. I served it over brown rice which was pretty good and also fried up some polenta which I had on had. Polenta wasn't good on its own, but fabulous when topped with this chili. My boys even loved it.
I make this recipe so often, that my friends and family think of it as "my" recipe now. Everyone loves it. People ask for second helpings -- even those serious foodies, who consider themselves gourmets/gourmands. Thank you for publishing this recipe! I cook it on the stove top: brown the meat with the onions, then add the rest of the ingredients and simmer for 2 1/2 to 3 hours. Use your favorite salsa.
I had an almost 3lb pork loin roast. I wanted chunks instead of shredded meat, so I cut it up, flour and salt and peppered it and browned with the onions and garlic. Then cooked it in the crock pot. I used my own homemade salsa and also added some jalapeños and chili peppers from the garden. Still used the three cans of beans called for, just one was red beans. Simmered it a good 8 hours and it was so delicious, we topped it with some sour cream, scallions and cheddar cheese.
We make this all the time and love to freeze the extras. I play around with this menu and what I have in my pantry and it always turns out great! We love lots of tomatoes, beans, and corn in ours and use pork shoulder (instead of tenderloin). After 8 hours in the crockput the meats falls into pieces! Great recipe- customize it, it's very forgiving!
This here recipe deserved to win! It's filin', hearty and tasty to boot! I recommend it heartily! Dont forget hem taters on the side!
this was very good and healthy. i cut up the pork into cubes before cooking to avoid having to do it later. only other aleration i made was to add a can of green chilis. i also used a cilantro flavored salsa. 10 hours on low in crock. for added texture, top chili with crumbled tortilla chips just before serving.
I am rating this recipe on the changes I made to the origional recipe, but without the changes, the chili would be awesome too! I can't tolerate black beans, so added what I had(1 can great northern, 1 can red kidney and 1 can chili beans, all drained and rinsed). Sliced thin a pork loin, trimmed of fat and added a can of diced green chilies instead of green pepper, which I don't like. After it cooked for about 4 hours, I added 1/2 cup dark beer. Cooked a total of 8 hours on low, then shredded the pork strips(they were very tender and it was easy to do). The flavor was outstanding. I think next time I will try it with a can of fire roasted tomatoes. This recipe will be wonderful with multiple changes and additions and will be in my Favorites file!
I am not a chile connoisseur; my husband is. I discovered that I prefer pork in my chile as opposed to ground beef. Huh...who knew? I really liked this, but I think I would have liked it even better had I used hot salsa instead of mild. My husband added cayenne pepper to his. I was trying to use up foods I already had in my pantry, so I used 1 can of black beans and 2 of light red kidney beans. I will definitely make this again.
I had lost my taste for chili a while ago. We made a pork roast and needed to use up the leftover meat. My husband found this recipe and made it for me while I was at work. He normally does not do the cooking. To my suprise this turned out to be the best chili I have had in a while. I even ate the leftovers, which I normally never do. Will try with steak next. Excellent flavor and easy to make. I printed off the recipe and gave it to some girls at work to try.
I made this for dinner last night and i can say it was missing something i made it exactly to the recipe and im sorry but i thought it tasted like nursing home food with a slight kick i won't be making this again
Excellent!! I halved the recipe and used boneless sirloin pork chops instead of the tenderloin. The low and slow cooking method makes the meat fall-apart tender, so I didn't bother using an expensive cut of pork. I'm not sure why people said not to increase the amount of liquid because while I halved everything else, I kept the 1/2 cup of chicken broth. After 8 hours on low there was very little liquid, so instead of serving this as a stew I made up a batch of Lime Cilantro Rice (from this site) and served the stew over that. Fantastic combination!! Thank you so much; I'll make often! :)
I really hate being the poor reviewer here, but.... Neither my hubby or I liked this - AT ALL. For my DH, this was too beany (but he isn't a fan of beans anyways). Oddly, I thought the same thing (on the contrary, I LOVE beans). The ratio of beans / pork was terribly off. This was nothing more than black bean soup with a bit of pork. I even "doctored" this up a bit by adding a bottle of Corona lite and a 4 oz. can of diced green chilies as ValleyGirl mentioned she sometimes does. I used premium salsa too. I just don't know what all the rave reviews are about (?). Even with fresh cilantro garnish, this was quite mediocre. I must say, for ease of preparation and cost of ingredients, this is deserving of 5 stars, but tastewise, I can't give more than 3 (and really shouldn't...). I enjoyed the southwest salad (Dole blend) and black bean & salsa bread (purchased from my grocer's bakery) MUCH more than the main course and would have been VERY hungry without both. Sorry ValleyGirl. I'm not sure how your Aunt won first place with this recipe, but I'm happy for her nonetheless. :)
It was okay. It didn't inspire any Oohs & ahhs at my house. Probably won't make it again.
I made this extremely easy meal one day, not expecting much. I used a Loin roast, instead of a tenderloin - you cook it for so long, it will come out tender. My family surprisingly stopped by and I served it over rice, with a little bit of cheese. My 15-year-old sister begged my Mom to get the recipie, my mom went out and got a crock pot so she can make it and my Dad - the meat-and-potato guy - was telling everyone how good it was. I froze the leftovers and send it with myhusband when he travels!!! I'm going home to eat some leftovers now!!!! Yum... Oh, I used Cilatro salsa and added corn and some hot sauce! Perfect, easy dinner!!!
Loved it! Used my homemade salsa that was pretty hot. 2 cans of black beans & some leftover homemade Borracho Beans. Delish, thanks for sharing the recipe!
Fabulous! I cooked it on the stove sauteing the onion and chunked tenderloin. When the onion became translucent the other ingredients were added after draining two cans of the black beans. After bringing to a boil, the chili simmered between 60 and 90 minutes before the tenderloin was removed and shredded. The tenderloin then was placed back in the pot with two cans of Rtoel tomatoes with green chilis. This one is definitely a keeper.
This recipe did not disappoint! I made it as the recipe written except that I used green bell pepper instead of red. The recipe does not indicate that the black beans be drained but after researching whether or not black beans should be drained I decided to drain them. (The video for the recipe does say to drain them.) After 40 years of never draining beans for chili's I have made I decided to drain the beans for this and am glad I did. As often with crock-pot cookery the dishes look like they need more liquid than they do and in the end I tend to wish that I had not added any additional liquids because more then enough comes from the vegetables and meat as they cook. As someone else suggested I served this over cilantro lime rice with a dollop of reduced fat sour cream on top. I read that many people add some beer to this recipe. I'm sure it has a great flavor but the recipe will be more soup like rather than stew consistency.
I've made this a number of times now and thought I should finally give it the rating it deserves. I do a fair amount of slow cooker recipes, so any that have a good flavor are very appreciated at our house! I think the combo of ingredients really blends well. I've made minor adjustments based on ingredients on hand, and it always works out. I love to have leftovers with eggs the next day as a sort of huevos rancheros- yum, tastes even better the next day!
Yum made this for the first time and so easy and yummy. I shared the recipes with a few friends and now it will be a family favourite and thats saying alot for a picky family.
For me, this was only an okay recipe... I found it a little thin and bland. I think I would have liked it better with a different bean... pintos maybe? While I love the flavor of black beans, they don't work as well in a chili for me, as I like my chili thick
Delicious, I would recommend some fresh cilantro to brighten it up a bit and perhaps a jalapeno :)
Delicious! I used pork roast, green salsa, and did not drain the beans. Great with sour cream, cheese, and crushed tortilla chips.
Great simple recipe with big taste. Used left over pork loin and was a hit. Will do again.
I thought this was good, but not really fantastic. I cook for a family with 3 kids. I would have given this 3 stars, but the some what picky 4 y/o said this was the most wonderful thing he ever had in his mouth! I changed a few things. Added frozen corn (kids like corn), used a crock pot after browning meat/onions, inreased the chili/cumin. In the last 30 minutes of cooking, I threw in cilantro and the juice of one lime. Poured it into a casserole, topped it with cheddar cheese, baked until cheese melted. I will make this for the family again.
This recipe is fabulous! I followed the recipe and used the tenderloin. I put it in the slow cooker whole and after 8-10 hours, I pulled it out and shredded it. It was so tender. My husband doesn't like black beans, so I substituted a small white bean, maybe navy beans. I also added some fresh jalapenos. We served with sour cream. Yummy! Thanks for sharing!
I love recipes that are simple to throw together for those busy days when we don't have forever to spend in the kitchen. I followed this recipe exactly, did not read any reviews. It really was simple to make but I found the overall taste as written to be pretty bland. It needs something to give it a kick, I used medium salsa, maybe hot would have been better and perhaps a few Jalapenos.
Great, easy recipe. My family loved it. The only change I made was to use one can of spicy chili beans and two cans of black beans, instead of the three that it called for.
Really tasty! I did add extra red pepper and onion but otherwise followed exactly and it was delicious.
I made a version of this based on what I had which ended up being leftover thick cut pork chops with the bone. I simmered the pork chops on low until they fell of the bone. De-fatted the broth and used that broth instead of chicken. I didn't have salsa on hand but used two large tomatoes and added garlic and a bit more cumin. Awesome. Everyone loved it!
This is the first chili recipe (other than my own) that I have made twice.. Great chili.
Good and easy, but I did find that it needed more flavor, so I added garlic salt, doubled the chili powder and cumin, also some cayenne pepper. Toppings are important, I believe - shredded cheese, sour cream, scallions, and avocado. Some cilantro would have been a nice garnish as well. Family said they really enjoyed it and would eat again. There are so many recipes out there that I may try something else next time, but I am happy I made it.
Everyone in my family - including the kids - enjoyed this recipe. It exceeded my expectations. I did use a pork loin and about a half a bottle of beer. Otherwise, followed the original recipe. Highly recommend!
This was amazing! I used a pork loin roast rather than a tenderloin and it came out very tender. I served it with Cilantro Lime rice and it reminded me so much of a burrito bowl from Chipotle. I will definitely make this again.
Very good. Threw in a can of Rotel just to give it a little kick since all I had was mild salsa.
My husband, myself, and our neighbor have all tried and loved this recipe! It is on a monthly rotation now. Simple, easy, and delicious!
If you use mild salsa, this is a very mild chili, which makes it perfect for smaller kiddos. I served this last night to 4 adults and 6 kids (6-12 years old) and everyone loved it. Those who wanted it spicy added a few drops of hot pepper sauce. I didn't drain the beans. Served with shredded cheese and sour cream. Meant to put avocados on the table too--but forgot!
So good! I forgot to review this the first time I made it. A very comforting and hearty dish, although I do add garlic, diced tomatoes, jalapenos and a pinch of red pepper flakes because I love spice! So good and can be made on stove top on low for 4 to 6 hours also. Meat just falls apart with barely any effort. Sooo good. :) Thanks!
Wow! I'd give this 10 stars if I could! DELICIOUS! I added a small can of green chilis and used a combination of black beans and red kidney beans. I also squirted in some Sriracha sauce to give it a bit more kick. When you shred the pork, the chili really thickens up quite nicely. We topped it with shredded cheddar cheese and a dollop of sour cream. I ate mine with tortilla scoops. YUM!
Excellent! Perfectly spiced. Varied the beans with 1 can black, 1 can white, and 1 can pinto.
I wanted to put 5 stars but since I made some changes, thought I'd better not. I read the comments & changed the following: used pork loin, added 2 minced garlic cloves, 1 minced jalapeno, 2 chopped chipotles in adobe sauce, spoonful of peanut butter & eyeballed salsa. I omitted the chix broth b/c there was plenty of liquid + we like it thicker; after shredding pork, it was perfect texture. Topped with cheese & sour cream. It was easy, tasted fantastic & nearly the perfect heat as is (we like it hot!). Thanks to Aunt Jerre!
This was great! We drained the liquid and served over rice with A Hint of Lime Tortilla chips. Also topped with Cheddar cheese and sour cream. I also added a small can of green chilies while cooking, as others suggested.
Love it!!! I used pork stew and if I hadn't of had it on hand, would have used a "cheap" cut of pork. I have made it twice now and it is a nice change.
I also added extras as everyone else did. I cooked some black beans and rice in chicken broth before adding to the mixture. I also added jalapenos and corn to the veggies & used some hot sauce, seasoning salt & a bay leaf to the spices. As far as the meat I used a pork shoulder that I just cut in to pieces it's a little fatty but if you marinate it in some peanut butter & sweet bbq sauce I think it really adds some flavor. This is a really easy fun crock pot recipes that you can add all kinds of extras to.
made this tonight for dinner. delicious, pork very tender. cooked on high for 4 hours on slow cooker. made cornbread croutons to garnish. (used Jiffy mix and made cornbread, then cut into crouton size bites, stole this idea from Panera Bread)
This is the absolute best Chili. I used hot salsa when I made it. It was a great change.
Give your Aunt Jerre a hug from me! This recipe was absolutely devine. My husband devoured it. And I couldn't get enough either. Easy to make and the flavors came together beautifully. Thanks for a fantastic recipe. Your Aunt Jerre deserved FIRST prize!
This is so delicious and pretty easy to make! I did these minor variations: used pork loin, I had a 1.11 lb roast and cubed it. I only had 2 cans of black beans and I used those and substituted a can of hominy for the 3rd because the flavors mesh well. It was delicious. Since I cooked it overnight and woke up smelling it, I used for an omelet filling Sunday morning, sprinkling it with a little cheese and chopped fresh tomato. Yum, what a great versatile recipe. I thank you for passing on your Aunt Jerre's recipe!
Delicious! The house smelled amazing when I got home from work. Like many reviewers, I used pork loin instead of tenderloin. When you are slow cooking like this, you can often use cheaper cuts of meat, since the low and slow heat tenderizes just about anything. Even after shredding the pork, I felt the consistency was more like a stew than a chili, but I was actually happier with that result.
I added a can of black bean soup to this, and it was very good. Different recipe, great change of pace.
Outstanding! I used approximately 2lb of pork loin and added about 2/3 of a bottle of Guinness beer. I had my husband roast the red pepper and 3 ears of corn on the grill. I also added about 5 cloves of roasted garlic. For the black beans, I used 2 cans of Bush's Black Bean Fiesta and 1 can of regular black beans.
My whole family loved this recipe! I made a few changes. I used canned tomatoes instead of salsa. It''s cheaper and doesn't contain sugar. I only cooked it for 5 hours on high. I put the pork in whole and then shredded it at the end to save time. It came apart beautifully! I also added the beans 1 hour before the end because I was concerned they would turn to mush and also added a little more of the seasonings at this time. 1 and 1/2 the recipe made two meals for me and the 4 6ft. guys in my family.
I wasn't sure what to expect......pork in a chili? But, this was delicious! My husband told me that this was a keeper! Leftovers were delicious as well. Will definitely make again.
Something was missing in this recipe, just not sure what. Awfully expensive meat to be slow cooking it. Probably won't make again.
delicious - makes a ton. I pureed my salsa out of personal preference for no chunks, and added some corn as well. Served over rice, with cornbread on the side.
This was delicious! Not quite as thick as a traditional chili, but I didn't mind that. If you wanted it thicker, you could drain the beans or leave the chicken broth out, but I liked it the way it was and thought it tasted even better reheated the next day.
Excellent chili w/ a different twist. I used pork loin, cut up into larger chunks and cooked on hi for 4 hours. Pork shredded easily. Great for a snowy Saturday meal.
So good! I used a shoulder roast instead of a tenderloin but other than that didn't change a thing. Easy to make and delicious...I will definitely be making this again!
A different kind of chili but we liked it. I will add more spices next time.
I have to give this one 5 stars even though I have never cooked it for the 10 hours. I always have pork loin or chops left over from dinner. I cut up my leftovers and add everything else and let simmer for 45 minutes or so. Makes for a super quick dinner and kids and husband really like it! I also add the peanut butter as suggested by another reviewer. Great recipe, I've made it several times!
Fantastic, especially given how easy it is to put together. Threw it in the crock pot in 15 minutes, and had a delicious chili for dinner. I used pinto beans (only 2 cans), because that's what I had, and also, about 30 minutes before eating I added a can of diced green chilis. Gave it a little extra zing. A keeper, thanks!
I had a one pound pre-seasoned tenderloin,used kidney and black beans,chili powder, I was suprised at the flavor, very good. Only changes next will be cutting meat up ahead of time, I left mine whole till the end then shredded it but found the pieces were kinda big to eat with a spoon in the end. I added diced tomatos. I will not drain the beans next time either, will be doing again or sure.
We thought this was very good. It was a nice change from typical beef and chicken chili's. I'd definitely make this again. Thanks for sharing Valley Girl!
this was awesome. i made it as written (but omitted the red pepper because i forgot to buy one) and it was so delicious. even better the second day - thickened up and so good!
I cut the tenderloin into cubes. I did drain the beans because I read it cuts down on the "gas factor". Next time I will but the meat into strips. Everyone loved it!!!
I followed the recipe as is. Supper simple and tasty!This is a do again. Everyone from 7 yr & up liked it.
Have made this several times now for family gatherings, everyone raves. I've changed it a bit each time and came up with the perfect combo. I add a 4oz can of green chilis, 2 cloves of minced garlic, 1 green pepper, and a cup of frozen corn. My aunt won't let me visit unless I am bringing some. LOL
I made this wanting to not have it too dry, so I used an entire can of chicken broth, and added a bottle of dark beer and the water from the beans. I also added a small can of chopped chilis and omitted the red bell pepper. The end result was a bit more like soup than chili, so I made rice and layered the chili on top of the rice in the bowl. I then added the garnishments (shredded sharp chedder cheese, advocado, cilantro and sour cream) and OMG, how delicious! The tenderloin 2" thick slices didn't really break up while cooking but I broke most of them myself in the pot into big chunks, and the meat easily broke up further in the bowls. I WILL make this again omitting only the chicken broth, which I assume will make it thicker and I will try it over chips, as I had originally intended to tonight.
Thank you so much for this recipe! It is so good! Only changes I made were a three bean mix of pinto beans, dark red kidney beans and black beans. And I added some chopped jalapeno. The pork tenderloin I used was 2.3 pounds. So a meatier chili. And I left it whole in the Crock-Pot til it was time to serve then I shredded it. I have a newer fast cooking crock pot like so many others of us do but since my pork tenderloin was still a little bit Frozen I definitely cooked it 10 hours on low. Served with a little sour cream some cheddar cheese and corn tortilla chips. Loved it and can't wait to use the leftovers for quesadillas or tacos and freeze the rest! Thanks Jerre!
Thought it was great. Added hot sauce at the table so everyone could spice it the way they like.
This is a great, easy, quick recipe and the next time I make it I'm sure it will be even better. I will use a hotter salsa and will take another reviewer's recommendation to use 2 cans of black beans and one can spicy chili beans. Also, since we like our chili with a lot of tomatoes I added a can of diced tomatoes with green chilies. Just like some other reviewers said, it seemed a little runny for chili until I shredded the pork. Then it was the perfect chili consistency and perfect for the first week of fall! I thought my stud husband had the best chili recipe...until tonight! This will now be our go to chili recipe. Even my picky 3 yr old liked it a lot!!!
Delicious! I follwed the recipe exactly, using a 1.7lb pork tenderloin and slow cooking for 9 hours. I loved the southwest flavors and the pork was so tender, will definitely make again!
